WHIPPED FROZEN LEMONADE
INGREDIENTS
Lemon Simple Syrup:
- ½ cup granulated sugar
- ½ cup water
- Zest of 1 lemon
Lemonade:
- ½ cup freshly squeezed lemon juice (from 2 lemons)
- 1 cup full-fat coconut milk
- 2 ½ cups ice cubes
DIRECTIONS
- To prepare simple syrup: Bring sugar and water to a simmer in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Stir in lemon zest and remove from heat. Cover and let steep for 1 hour, then strain the syrup through a fine-mesh sieve; discard the zest. (You'll have extra syrup; refrigerate for up to 1 week.)
- To prepare whipped lemonade: Add 1/2 cup simple syrup, lemon juice, coconut milk and ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide between 4 8-ounce glasses and serve immediately.
Tip:
To make ahead: Refrigerate simple syrup (Step 1) in an airtight container for up to 1 week.
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